 There is so much more to Sir Isac Newton than gravity…......... He was a true genius and worth the reading to discover him in his fullness.
This is the 119 th Pope ~ the last Pope ever is the 12oth
Armageddon starts 2060 and the way of discovering this dates is an incredible story.
COCKTAILS ~ {OFFICIAL CONTEST} thread for Cocktails only
I see no reason not to enter a COCKTAILS Category….......and will add the Official Thread....... I do not want to change the banners I made for this contest as it is too much trouble at this point.
Well according to Sir Issac Newton this is the next to the last Pope. The next one being the last one ever to exist. Of course the world has gone to shit by then. But at least there will be no more Papal BS to endure.
With a new icon each time you know I meant it …..... i bet I can stay ahead of you in thank you to posts 
Sex isn't usually a spectator sport. (Unless you go to a lot of those "Eyes Wide Shut" parties. Or Oberlin.) And while banging isn't usually as dangerous as going up against the Green Bay Packers' defense, it's not a risk-free pastime. As this info-graphic shows, sex injuries happen: One in three people will get hurt doing the deed this year, so let's hope you have some decent medical insurance so you're not paying for that one-night stand gone wrong with more than your dignity.
The old GAY farmer was having a pretty bad year. All of his crops had been lost. Fortunately, the peach orchard had done really well.
The only way he was going to make it financially was to cut out the middle man and sell the peaches directly to the consumer. So he loaded his pickup with peaches and headed to town.
Just on the outskirts of town he came to a house. So he took a basket of peaches and went up and knocked on the door.
A gorgeous blond shirtless stud answered the door. In a sexy voice she said, "Hi, what can I do for you?"
Quite shaken, the old farmer muttered, "I have these here really nice peaches for sale". The blond, noticing how shaken he was, decided to play a bit.
He said, "Are those peaches full and firm like these?"
Very shaken, he managed to whisper, "Oh yes, they're really good peaches."
Pushing down on his waistband to show he had on no underwear and outline his package. He teased, "Would they be succulent and delicious like this?"
The old farmer popped out crying and said, "Oh yes, they're wonderful peaches."
She said, "Well, honey, why on earth are you crying?"
The old farmer whimpered "Mister, the cut worms ruined my tomato crop and the weevils ate all my cotton and now I think you're gonna screw me out of my peaches."
by The Editors of EatingWell Magazine, on Tue Nov 9, 2010 8:10am PST
Green Bean Casserole was never part of my traditional Thanksgiving lineup. Which is odd since it’s been a Thanksgiving icon for 55 years. Yes, this year marks the 55th anniversary of the green bean casserole, invented by Campbell Soup Company in 1955 to prompt happy housewives to buy more cream of mushroom soup.
I always thought that my Thanksgiving dinner covered all the bases—ample side dishes, casseroles, two kinds of stuffing, dessert and of course the turkey. But apparently, I’d been cheated out of this Thanksgiving icon my whole life. So I decided on a whim to see what I was missing. I bought the whole shebang—the condensed cream of mushroom soup, the French-cut green beans and the French’s original French Fried Onions in a can. I whipped it up and it was delicious. I’m not going to lie. But it was also high in calories, sodium and saturated fat. Since Thanksgiving is already somewhat of an overindulgence, I wanted to scale back on the processed ingredients and make a healthier, fresher version to enjoy at my Thanksgiving table.
We developed a healthier version of green bean casserole in the EatingWell Test Kitchen a few years back, so I made that recipe the following week to see how it compared flavorwise. I liked it better. Sure, it’s easier to open up a few cans of soup and throw on prepackaged fried onions, but I found that our version had more depth of flavor and, nutritionally, it was better for me.
Here’s what we did and how our version compares to a traditional version. See our recipe below:
We cut the sodium by taking out the canned soup. Instead, we made our own white sauce and used fresh mushrooms. Butter adds richness, but also adds saturated fat. So do full-fat milk and sour cream—all ingredients you can find in traditional versions of green bean casserole. We call for low-fat milk and reduced-fat sour cream. We also use buttermilk powder, which adds tang. You get tons of flavor and 8 grams less saturated fat than traditional versions. We cut calories by skipping the canned fried onions and sautéing our own. Tossing fresh onion slices with flour and seasoning and pan-frying them in just a small amount of oil gives you the texture and flavor of the canned version without all the calories.
Green Bean Casserole
Healthy Weight High Fiber Healthy Heart
Active time: 30 minutes | Total: 45 minutes
This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.
3 tablespoons canola oil, divided
1 medium sweet onion (half diced, half thinly sliced), divided
8 ounces mushrooms, chopped
1 tablespoon onion powder
1 1/4 teaspoons salt, divided
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2/3 cup all-purpose flour, divided
1 cup low-fat milk
3 tablespoons dry sherry (see Ingredient Note)
1 pound frozen French-cut green beans (about 4 cups)
1/3 cup reduced-fat sour cream
3 tablespoons buttermilk powder (see Ingredient Note)
1 teaspoon paprika
1/2 teaspoon garlic powder
1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
3. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Makes 6 servings, about 3/4 cup each.
Per serving: 212 calories; 10 g fat (2 g sat, 5 g mono); 10 mg cholesterol; 23 g carbohydrate; 7 g protein; 3 g fiber; 533 mg sodium; 259 mg potassium.
Nutrition bonus: Calcium (16% daily value).
1 1/2 Carbohydrate Servings
Exchanges: 1/2 starch, 1 vegetable, 2 fat
Ingredient Notes:
Don’t use the high-sodium “cooking sherry” sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered mi
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